So, I’m on a roll – both here and in the kitchen!
Last night I prepared Chicken Teriyaki tossed in fresh noodles for dinner.
As always, it’s easy, quick, and a hit with my family. (Naks! Yes, they’re my biggest and only fans.) Here’s how to cook it.
400 grams fresh noodles (I buy from my local Chinese grocer – Jashmart on Mayon Street, Quezon City. May be substituted with dry egg noodles or any thick noodles)
300 grams chicken, cut into pieces (Ideally, should be boneless chicken fillet. I only had chicken legs last night.)
1 medium onion, chopped
1 tsp minced garlic
1 tsp minced ginger
1 tbsp cooking oil
1 tbsp sesame oil
Onion leeks for garnishing
Teriyaki Sauce (slightly modified from source – Foodnetwork.com)
1 cup soy sauce
1/2 cup water
4 tbsp mirin (substitute: 4 tbsp mi jiu [Chinese rice wine] + 1 tbsp sugar)
1/4 cup brown sugar
1 tsp garlic, minced
1 tsp ginger, minced
1 tbsp cornstarch
1. Prepare the teriyaki sauce by mixing all the ingredients in a bowl. Mix well until the sugar is dissolved. Adjust taste according to your preference by adding more soy sauce or sugar. Set aside.
2. Heat the cooking oil in a wok. Stir fry garlic, ginger and onions until light golden brown. Add the chicken pieces and continue stirring. Reduce heat. Cook through for a few minutes.
3. Add teriyaki sauce mixture to chicken. Give it a stir, cover wok, and let sauce thicken over low heat. It’s done when the sauce turns into a nice thick, brown glaze. Turn off heat.
4. Cook the noodles in boiling water. Drain well, place on a serving dish, and drizzle with sesame oil. Top with chicken teriyaki mixture. Garnish with chopped onion leeks. Serve while hot!
Did you try this recipe? Let me know how it was - please leave a comment below!
You may also like Salmon Belly Teriyaki.